{"id":1907,"date":"2017-05-16T00:00:00","date_gmt":"2017-05-16T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2017\/05\/16\/20-termes-imprescindibles-la-degustacio-dun-vi\/"},"modified":"2023-08-11T12:23:45","modified_gmt":"2023-08-11T12:23:45","slug":"20-termes-imprescindibles-la-degustacio-dun-vi","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/20-termes-imprescindibles-la-degustacio-dun-vi\/","title":{"rendered":"20 termes imprescindibles en la degustaci\u00f3 d&#8217;un vi"},"content":{"rendered":"<p>Avui inaugurem una nova secci\u00f3 al blog. Volem apropar el m\u00f3n del vi a qualsevol perfil de consumidor i per aquest motiu construirem un petit diccionari amb els principals termes o conceptes que s&#8217;utilitzen. Tingueu en compte que no parlarem d&#8217;adjectius qualificatius, perqu\u00e8 la llista seria interminable. El nostre objectiu \u00e9s que entengueu m\u00e9s f\u00e0cilment els conceptes m\u00e9s comuns del sector. Un sector molt ampli i, per aquest motiu, l&#8217;anirem dividint per categories. Comen\u00e7arem per l&#8217;enologia, concretament en la part que fa refer\u00e8ncia a la degustaci\u00f3 dels vins.<\/p>\n<p>Per comen\u00e7ar. La degustaci\u00f3 \u00e9s un proc\u00e9s sensorial que apel\u00b7la als sentits. A la vista, l&#8217;olfacte, al gust i principalment al sentit com\u00fa. A l&#8217;hora de comen\u00e7ar la degustaci\u00f3 d&#8217;un vi, conv\u00e9 seguir un ordre per apreciar totes les seves caracter\u00edstiques. Comencem per la fase visual, seguim amb la fase olfactiva i acabem amb la gustativa. A continuaci\u00f3, passarem a enumerar els termes de cada fase que heu de con\u00e8ixer. Alguns us sonaran, altres no. Aquesta \u00e9s la gr\u00e0cia. Comencem!<\/p>\n<p><strong>Fase visual<\/strong><\/p>\n<ul>\n<li><strong>Capa:<\/strong> Terme que s&#8217;utilitza per als vins negres. Fa refer\u00e8ncia a la intensitat de color. Amb poca intensitat ser\u00e0 de capa baixa, mentre que un vi gaireb\u00e9 opac, de color fosc, ser\u00e0 un vi de capa alta.<\/li>\n<li><strong>Carb\u00f2nic:<\/strong> Gas generat en grans quantitats durant la fermentaci\u00f3 alcoh\u00f2lica. Un vi ja acabat pot contenir quantitats variables de carb\u00f2nic, que aporta frescor i produeix un cert pessigolleig a la llengua.<\/li>\n<li><strong>Ll\u00e0grima o &#8216;cames&#8217;:<\/strong> \u00c9s la marca que s&#8217;observa despr\u00e9s del remogut de la copa, un cop les parets de la mateixa han quedada impregnades de vi s&#8217;observa el llagrimeig del vi. Hi ha una relaci\u00f3 directa entre la untuositat del vi i la pres\u00e8ncia en aquest de diferents alcohols, sent l&#8217;etanol (l&#8217;alcohol et\u00edlic) el m\u00e9s present d&#8217;ells (un 90 i escaig per cent del total). No obstant aix\u00f2, hi ha factors externs que poden incidir en l&#8217;aparici\u00f3 o no de la ll\u00e0grima com la difer\u00e8ncia de temperatura del l\u00edquid servit i la copa, la qualitat del vidre etc.<\/li>\n<li><strong>Rivet:<\/strong> \u00c9s el color del vi que apareix en la transici\u00f3 vi-copa quan aquesta \u00faltima est\u00e0 inclinada. En un negre d&#8217;\u00faltima collita el rivet ser\u00e0 violaci o gerd; si resulta m\u00e9s madur ser\u00e0 granat i si ha rom\u00e0s en ampolla m\u00e9s de cinc anys tindr\u00e0 un color semblant a un ma\u00f3. En el cas dels blancs joves presenten uns reflexos grocs p\u00e0l\u00b7lid verdosos que evolucionen a daurats amb el temps.<\/li>\n<li><strong>Mat\u00eds o tonalitat:<\/strong> Fa refer\u00e8ncia al color del vi i reflexa el grau d&#8217;evoluci\u00f3 del vi. El mat\u00eds est\u00e0 influenciat per l&#8217;edat del vi, per la varietat, el sistema d&#8217;elaboraci\u00f3 i la conservaci\u00f3. Fa refer\u00e8ncia als colors del vi i al seu tonalitat. Alguns adjectius relacionats: blanc, groc, p\u00e0l\u00b7lid, vermell\u00f3s, teula.<\/li>\n<li><strong>Limpidesa:<\/strong> Consisteix a observar si el vi t\u00e9 o no part\u00edcules en suspensi\u00f3. En parlar de limpidesa cal diferenciar entre la terbolesa deguda a una mala elaboraci\u00f3 del vi i els dip\u00f2sits que poden sedimentar de manera natural al llarg del seu envelliment. En aquest sentit, parlarem de si un vi \u00e9s clar, t\u00e8rbol, boir\u00f3s, opac, etc &#8230;<\/li>\n<li><strong>Lies:<\/strong> Sediments que pot deixar el vi despr\u00e9s de la seva fermentaci\u00f3 en b\u00f3ta. L&#8217;acci\u00f3 de decantar consisteix en traspassar un vi amb cert envelliment de la seva ampolla a un altre recipient per airejar i eliminar aquests p\u00f2sits.<\/li>\n<\/ul>\n<p><strong>Fase olfactiva<\/strong><\/p>\n<ul>\n<li><strong>Aroma:<\/strong> Conjunt de subst\u00e0ncies vol\u00e0tils que donen perfum a un vi. Es distingeixen: aromes prim\u00e0ries, que procedeixen del fruit; secund\u00e0ries, que apareixen a la fermentaci\u00f3, i terci\u00e0ries, desenvolupades en la crian\u00e7a. Dins el concepte aroma trobem els matisos arom\u00e0tics. A copa parada es perceben les aromes prim\u00e0ries t\u00edpiques de les varietats emprades: florals, vegetals o afruitats, entre d&#8217;altres. Agitant la copa es perceben aromes m\u00e9s evolucionades que aporten informaci\u00f3 del proc\u00e9s d&#8217;elaboraci\u00f3: esp\u00e8cies, a fusta o torrats.<\/li>\n<li><strong>Bouquet:<\/strong> Conjunt de sensacions que presenta un vi en el seu punt \u00f2ptim d&#8217;elaboraci\u00f3, crian\u00e7a i guarda.<\/li>\n<li><strong>Franquesa:<\/strong> La franquesa d&#8217;un vi ve donada per l&#8217;abs\u00e8ncia d&#8217;olors no desitjats que poden ser l&#8217;olor de suro o de vinagre.<\/li>\n<li><strong>Intensitat:<\/strong> \u00c9s una qualitat que fa refer\u00e8ncia a l&#8217;aroma o sabor del vi. Implica una certa complexitat en la composici\u00f3 del vi i una durada sostinguda de les impressions organol\u00e8ptiques. Adjectius relacionats: Nul\u00b7la, franca, suficient, intensa, etc &#8230;<\/li>\n<li><strong>Alcoh\u00f2lic: <\/strong>No es tracta d&#8217;un terme pejoratiu sin\u00f3 que reflecteix el predomini d&#8217;una caracter\u00edstica d&#8217;un vi que deixa apreciar clarament el seu alcohol a l&#8217;olfacte i paladar.<\/li>\n<li><strong>Via nasal \/ retronasal:<\/strong> La via nasal \u00e9s la via comuna. Quan olorem un vi acostant el nas a la copa. La retronasal \u00e9s la segona via per la qual percebem les aromes, quan empassem el vi (associada a la fase gustativa)<\/li>\n<\/ul>\n<p><strong>Fase gustativa<\/strong><\/p>\n<ul>\n<li><strong>Atac:<\/strong> \u00c9s la primera sensaci\u00f3 que es percep en degustar un vi.<\/li>\n<li><strong>Equilibri:<\/strong> \u00c9s el resultat de la compensaci\u00f3 m\u00fatua entre els sabors dol\u00e7os, \u00e0cids, salats i amargs d&#8217;un vi. En el cas dels blancs per cos (sensaci\u00f3 untuositat en boca), acidesa i dol\u00e7or (sucre i \/ o alcohol). En el cas dels negres per dol\u00e7or (sucre i \/ o alcohol), acidesa, cos i astring\u00e8ncia.<\/li>\n<li><strong>Dol\u00e7or:<\/strong> Par\u00e0metre que defineix el grau d&#8217;alcohol que cont\u00e9 un vi. Els adjectius relacionats amb aquest concepte s\u00f3n: espiritu\u00f3s, c\u00e0lid, fort, fluix, vin\u00f3s, ardent, etc.<\/li>\n<li><strong>Acidesa:<\/strong> \u00c9s la suma dels diferents \u00e0cids org\u00e0nics que es troben en el most o en el vi.<\/li>\n<li><strong>Astring\u00e8ncia:<\/strong> Que d\u00f3na sensaci\u00f3 d&#8217;amarg, de sequedat i d&#8217;aspror. Major astring\u00e8ncia equival a major contingut de tanins.<\/li>\n<li><strong>Cos:<\/strong> Caracter\u00edstica que est\u00e0 lligada al grau alcoh\u00f2lic, l&#8217;extracte sec i a altres elements s\u00e0pids dif\u00edcils de definir. Un vi amb cos posseeix for\u00e7a i vinositat.<\/li>\n<li><strong>Retrogust o postgust<\/strong>: Un cop empassat el vi (o escopit) es perceben durant un temps les sensacions que hagin causat. En funci\u00f3 de la persist\u00e8ncia d&#8217;aquestes sensacions tindrem vins curts, mitjans, llargs o molt llargs.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Avui inaugurem una nova secci\u00f3 al blog. Volem apropar el m\u00f3n del vi a qualsevol perfil de consumidor i per aquest motiu construirem un petit diccionari amb els principals termes o conceptes que s&#8217;utilitzen. Tingueu en compte que no parlarem d&#8217;adjectius qualificatius, perqu\u00e8 la llista seria interminable. El nostre objectiu \u00e9s que entengueu m\u00e9s f\u00e0cilment [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":617,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-1907","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>20 termes imprescindibles en la degustaci\u00f3 d&#039;un vi - Jean Leon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/ca\/20-termes-imprescindibles-la-degustacio-dun-vi\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"20 termes imprescindibles en la degustaci\u00f3 d&#039;un vi - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"Avui inaugurem una nova secci\u00f3 al blog. 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Volem apropar el m\u00f3n del vi a qualsevol perfil de consumidor i per aquest motiu construirem un petit diccionari amb els principals termes o conceptes que s&#8217;utilitzen. Tingueu en compte que no parlarem d&#8217;adjectius qualificatius, perqu\u00e8 la llista seria interminable. 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